Sea Scallops poached in white wine cream over mashed potatoes

Coquille Saint Jacques

Baked Potato

Broiled in the shell with herb butter & bread crumbs

Escargots

French Onion Soup

Field Greens Salad

Iceberg Salad

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5 large steamed gulf shrimp with cocktail sauce

Shrimp Cocktail

Beef tenderloin served au jus with sautéed onion & horseradish cream

Steak Sandwich

Smoked muenster, fried shallots & Russian dressing

Smoked Muenster Burger

Sirloin Steak

Bacon, bleu cheese, lettuce, tomato, onion & special sauce

Bacon Bleu Cheese Burger

Place the peeled, cubed potatoes in a large pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15–18 minutes.

Cook potatoes

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat. Let them sit for 1–2 minutes to allow excess moisture to evaporate.

Drain and steam-dry

Add the butter, warm milk, salt, pepper, and nutmeg (if using). Mash until smooth and creamy (use a potato ricer or masher). Taste and adjust seasoning. Keep warm while preparing scallops and sauce.

Mash and season

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with salt and pepper.

Prepare scallops

In a large skillet over medium heat, melt 1 tablespoon butter. Add the minced shallot and cook gently until softened and translucent but not browned, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sweat aromatics

Carefully add the white wine to the skillet and bring to a gentle simmer. Scrape any browned bits from the pan. Let the wine reduce by about half (5–7 minutes) to concentrate flavor.

Deglaze with wine

Add the fish or chicken stock and simmer 2–3 minutes. Reduce heat to low and stir in the heavy cream and dry mustard (if using). Warm to a gentle simmer—do not boil vigorously. Cook until slightly thickened, about 4–6 minutes.

Add stock and cream

Using a shallow saucepan (or the skillet if wide enough), add the remaining 2 tablespoons butter and let it melt into the sauce. Gently nestle scallops into the simmering cream-wine sauce in a single layer. Poach gently for 2–3 minutes per side, turning once with a slotted spoon or spatula. Scallops are done when opaque through the center and just firm (internal temp ~50–55°C / 122–131°F). Avoid overcooking.

Poach scallops

Remove scallops to a warm plate and keep covered. Raise heat slightly and simmer the sauce to reduce to a spoonable consistency if needed (1–3 minutes). Stir in lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Return scallops briefly to the sauce to warm through, then remove again.

Finish sauce

Spoon a generous portion of mashed potatoes onto each warmed serving plate (divide into 4 portions). Use the back of the spoon to make a shallow well for the scallops.

Arrange 3 scallops on top of each mound of mashed potatoes. Spoon warm wine-cream sauce over and around the scallops, coating them but leaving some potato visible.

If using breadcrumbs and cheese: sprinkle breadcrumbs and grated cheese evenly over each portion and place under a hot broiler for 1–2 minutes until lightly golden and bubbly. Watch carefully to avoid burning.

Garnish with snipped chives and an extra pinch of chopped parsley. Serve immediately with lemon wedges on the side.

sea scallops (large, rinsed, patted dry)

unsalted butter

shallot (finely minced)

garlic (minced)

dry white wine

heavy cream

fish or seafood stock (or low-sodium chicken stock)

fresh lemon juice

fresh parsley (finely chopped)

dry mustard (optional)

salt

black pepper (freshly ground)

Yukon Gold potatoes (peeled, cut into 1" cubes)

whole milk

white pepper or black pepper

nutmeg (freshly grated, optional)

dry breadcrumbs (for slight gratin, optional)

grated Parmesan or Gruyère (optional)

fresh chives (finely snipped)

lemon wedges (to serve)

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well under running water to remove dirt. Pat them dry with a towel.

Preheat and prepare potatoes

Use a fork to prick each potato 6–8 times all around. This prevents steam from building and allows even cooking.

Pierce potatoes

Rub each potato with about 1/2 tablespoon of olive oil so the skin is lightly coated. Sprinkle the kosher salt and ground black pepper evenly over the skins, rubbing gently so the seasoning adheres.

Coat potatoes

Place the potatoes directly on the oven rack (you can set a rimmed baking sheet on the rack below to catch any drips). Bake at 425°F (220°C) for 45–60 minutes, depending on size, until a skewer or fork slides into the center with little resistance and the skin is crisp.

Bake

At about 45 minutes, test a potato by inserting a knife or skewer into the thickest part. If it meets resistance, continue baking and check every 5–7 minutes.

Check for doneness

Remove the potatoes from the oven and let them rest on a plate or rack for 5 minutes. This lets internal steam settle and finishes cooking without becoming soggy.

Rest briefly

Using a sharp knife, make a lengthwise slit across the top of each potato and squeeze the ends toward each other to open. Fluff the interior with a fork to create a light, fluffy texture.

Open and fluff

Place 1 tablespoon of unsalted butter into each hot potato so it melts into the fluffy center.

Add butter

Top each potato with about 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese (if you prefer melted cheese, return the potatoes to the oven for 2–3 minutes), crumbled bacon (1 slice per potato), and a sprinkle of chopped chives to taste.

Finish with toppings

Serve the baked potatoes hot as a side or main. Offer additional salt, pepper, sour cream, and butter at the table.

Serve

Russet potatoes (medium)

Olive oil

Kosher salt

Freshly ground black pepper

Unsalted butter

Sour cream

Shredded cheddar cheese

Cooked bacon, crumbled

Chives, thinly sliced

Drain escargots from their jar or can. Place them in a small saucepan with 120 ml dry white wine, 120 ml water, 1 bay leaf and 6 peppercorns. Bring just to a gentle simmer over medium heat and poach for 4 minutes to warm and remove any residual brine flavor. Do not boil. Remove from liquid and let drain on paper towels. Reserve the poaching liquid for another use or discard.

Rinse and poach escargots

If using empty shells, rinse and scrub them, then briefly rinse in hot water and dry. Arrange shells in an escargot baking dish or on a rimmed baking sheet lined with coarse salt to keep them steady. If using an escargot plate, arrange plate so each well is ready to receive an escargot.

Prepare shells or dish

Place one warmed escargot into each shell or each well of the escargot plate. Set aside while you make the herb butter and breadcrumb topping.

Let 115 g unsalted butter sit at room temperature until soft, or briefly soften in a bowl in a warm water bath (do not melt). In a medium bowl, combine the softened butter with 4 minced garlic cloves, 1 very finely minced shallot, 30 g chopped flat-leaf parsley, 10 g sliced chives, and the zest of 1 lemon. Add 15 ml dry white wine if using, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Mix until evenly combined into a smooth herb butter.

Soften and mix butter

Taste a tiny amount to adjust seasoning. The herb butter should be well seasoned because it will be the primary flavor on the escargots.

Using a small spoon or piping bag, place a generous dollop (about 1 tsp) of herb butter over each escargot so the butter fills the shell or well and covers the snail.

In a small bowl, combine 40 g fresh breadcrumbs with 20 g grated Parmesan (if using) and 15 g melted butter. Stir until the crumbs are evenly moistened and clump slightly.

Prepare breadcrumbs

Sprinkle about 1/2 to 1 teaspoon of the breadcrumb mixture over each butter-topped escargot to form a thin crunchy crust. Press gently so crumbs adhere to the butter.

Preheat your oven broiler (grill) to high and position the rack about 8–10 cm (3–4 in) from the heat source. Place the escargot dish or baking sheet under the broiler and broil for 3–5 minutes, watching closely, until the butter is bubbling and the breadcrumbs are golden brown. Rotate the pan once if your broiler has hot spots. Do not leave unattended — the breadcrumbs can brown quickly.

Broil

Remove from the oven and let rest 1 minute. Serve immediately in the shells or wells with lemon wedges alongside crusty bread to mop up the garlicky butter.

canned or jarred escargots (large)

empty escargot shells (or ovenproof escargot plate)

dry white wine (for simmering)

water (for simmering)

bay leaf

black peppercorns

garlic cloves, finely minced

shallot, very finely minced

flat-leaf parsley, finely chopped

fresh chives, finely sliced

lemon zest (from 1 lemon)

dry white wine (optional)

fine sea salt

freshly ground black pepper

fresh breadcrumbs (from crusty bread)

grated Parmesan (or Pecorino), optional

unsalted butter, melted (for breadcrumbs)

Peel and thinly slice enough yellow onions to yield about 6 cups sliced (typically 4 large onions).

Prepare onions

In a large heavy-bottomed Dutch oven or pot, heat 1 tablespoon olive oil and 4 tablespoons unsalted butter over medium heat until butter melts and foams. Add the sliced onions, 1 1/2 teaspoons salt, 1/2 teaspoon granulated sugar, and 3/4 teaspoon freshly ground black pepper. Stir to coat. Cook, stirring frequently, for 30–40 minutes until onions are deeply golden-brown and caramelized. Reduce heat if they begin to brown too quickly; scrape browned bits from the bottom to incorporate and prevent burning.

Caramelize onions

Sprinkle 2 tablespoons all-purpose flour over the caramelized onions and cook, stirring constantly, for 2 minutes to remove raw flour taste and to lightly brown the flour.

Add flour

Pour in 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until most of the wine has evaporated, about 2–3 minutes.

Deglaze

Add 6 cups beef stock and 1 teaspoon beef bouillon paste (if using) to the pot. Add 1 bay leaf and 2 thyme sprigs. Bring to a gentle simmer, then reduce heat and simmer gently, uncovered, for 20–30 minutes to meld flavors. Skim any foam or excess fat from the surface.

Add stock and aromatics

Remove and discard bay leaf and thyme stems (if used whole sprigs). Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons sherry or brandy if using, then keep the soup hot while preparing croutons and broiler step.

Finish soup

Preheat oven to 400°F (200°C). Brush both sides of the 6 bread slices with 2 tablespoons melted butter. Place on a baking sheet and toast 6–8 minutes until golden and crisp, flipping once. Remove from oven and rub one side of each toast with the cut side of the garlic clove for a light garlic flavor.

Prepare croutons

Ladle the hot soup into ovenproof bowls or crocks, leaving about 1/2 inch headspace. Float one buttered toast (garlic-rubbed side up) on top of each bowl. Combine 2 cups grated Gruyère, 1 cup grated Swiss, and 1/4 cup grated Parmesan in a bowl. Generously heap about 3/4 to 1 cup of the cheese mixture on top of each toast, covering it completely.

Assemble for broiling

Place the filled bowls on a baking sheet. Set oven rack about 6 inches from the broiler and preheat broiler on high. Broil 2–5 minutes, watching closely, until cheese is melted, bubbling, and lightly browned (do not leave unattended). Rotate the baking sheet if needed for even browning.

Broil until bubbly

Carefully remove bowls from oven (they will be very hot). Let cool 2–3 minutes. Serve immediately with extra pepper and remaining cheese on the side. Use oven mitts and caution when carrying.

yellow onions

olive oil

granulated sugar

all-purpose flour

beef stock (preferably low-sodium)

beef bouillon paste or concentrated stock (optional, for deeper flavor)

fresh thyme sprigs

sherry or brandy (optional)

baguette or crusty country bread

unsalted butter, melted

garlic clove, halved

Gruyère cheese, grated

Swiss cheese (Emmental or mild Swiss), grated

Parmesan cheese, finely grated (optional)

Wash the mixed field greens thoroughly and spin or pat dry until there is minimal moisture. Place the dry greens in a large salad bowl.

Prepare greens and vegetables

Halve the cherry tomatoes and add them to the bowl. Thinly slice the cucumber and add to the greens.

Prep tomatoes and cucumber

Very thinly slice the red onion (so it isn't overpowering) and add to the bowl. If using fennel, shave it thinly and add.

Add onion and fennel

Scatter the crumbled feta or shaved Parmesan and the toasted walnuts or almonds over the greens. Hold off on cheese and nuts if any diners have allergies; you can serve them on the side.

Add toppings

Toss just before serving: wait until the vinaigrette is ready and toss the salad lightly so the leaves remain delicate and not soggy.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, pepper, and lemon juice if using.

Combine ingredients

Whisk in the olive oil in a steady stream until the dressing is fully emulsified and slightly thickened. If using a jar, secure the lid and shake vigorously for 20–30 seconds.

Emulsify

Taste the vinaigrette and adjust seasoning: add a pinch more salt, a dash more honey for sweetness, or a splash more vinegar or lemon for acidity to balance.

Taste and adjust

Pour about 2–3 tablespoons of vinaigrette over the salad (start with less). Gently toss with salad tongs until leaves are evenly coated. Add more dressing to taste, up to about 4 tablespoons for the full salad. Serve immediately.

Dress salad

Store leftovers: refrigerate any unused dressing in a sealed jar for up to 5 days; bring to room temperature and whisk before using.

mixed field greens (spring mix, baby lettuces, arugula)

cherry tomatoes, halved

english cucumber, thinly sliced

red onion, very thinly sliced

fennel bulb, thinly shaved (optional)

crumbled feta or shaved Parmesan (optional)

toasted walnuts or sliced almonds (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

garlic, finely minced

fresh lemon juice (optional, for brightness)

Remove any outer wilted leaves from iceberg heads. Slice each head into 4 equal wedges through the core so wedges hold together. Keep wedges cold in the refrigerator until ready to plate.

Prepare lettuce

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper-towel-lined plate to drain, then crumble or chop into small pieces.

Cook bacon

Halve the cherry tomatoes and thinly slice the red onion. Finely chop the chives.

Prep vegetables

Place each chilled iceberg wedge on a serving plate. Sprinkle a light pinch of kosher salt (about 1/8 tsp per wedge) and a grind of black pepper over each wedge just before dressing.

Season wedges

Spoon or drizzle the French–Roquefort dressing over each wedge (about 3–4 tbs per wedge). Scatter halved tomatoes, sliced red onion, and crumbled bacon over the dressed wedges. Finish with chopped chives and an extra crack of pepper to taste.

Assemble

Crush the garlic clove with the side of a knife and finely mince (or use a microplane). In a medium bowl, mash the Roquefort (blue cheese) with a fork until mostly smooth but with some small crumbles remaining.

Add mayonnaise, sour cream, Dijon mustard, white wine vinegar, Worcestershire sauce, lemon juice, minced garlic, salt, and freshly ground black pepper to the mashed cheese. Whisk until combined.

While whisking, gradually add the buttermilk to reach a pourable but still creamy consistency (about 0.25 cups). If the dressing is too thick, whisk in up to 1 teaspoon olive oil or a little more buttermilk to loosen. Taste and adjust seasoning—add more salt, pepper, or lemon to balance.

Cover and chill the dressing at least 30 minutes to let flavors meld. Stir again before using. Dressing will keep refrigerated in a sealed container for up to 4 days.